Butter-Free Yogurt Plumcake Recipe
Category: Desserts
Servings: 6
This Butter-Free Yogurt Plumcake is a delicious, moist treat that blends the creamy tang of Greek yogurt with the subtle sweetness of a fluffy cake. Perfect for those who want a lighter alternative to traditional plumcakes, this recipe avoids the use of butter but still delivers a rich and flavorful result.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 168g |
| Sugar | 140g |
| Greek yogurt | 250g |
| Vegetable oil | 100ml |
| All-purpose flour | 180g |
| Potato starch | 60g |
| Lemon zest | 1 |
| Salt | A pinch |
| Baking powder | 16g |
Instructions
Step 1: Prepare the Ingredients
Begin by gathering all the ingredients. Ensure that they are at room temperature before starting. This helps the ingredients combine more evenly and leads to a smoother batter.
Step 2: Whisk the Eggs and Sugar
Place the eggs and sugar in a large mixing bowl. Using an electric whisk, beat the mixture until it becomes light, fluffy, and pale. The sugar should dissolve completely into the eggs, and the texture should be airy.
Step 3: Add the Yogurt and Lemon Zest
Switch to a hand whisk and slowly add the Greek yogurt to the egg-sugar mixture. Incorporate the yogurt gradually, stirring to maintain the airiness of the batter. Grate the zest of a lemon directly into the bowl, then whisk again to ensure everything is well combined.
Step 4: Incorporate the Oil
Slowly drizzle the vegetable oil into the mixture while stirring continuously. This step should be done gently to ensure the oil is fully absorbed into the batter, creating a smooth, homogenous consistency.
Step 5: Sift the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, potato starch, and baking powder. This step is important as it prevents lumps and ensures that the baking powder is evenly distributed throughout the flour mixture.
Step 6: Combine Wet and Dry Ingredients
Gradually add the sifted dry ingredients into the wet ingredients, one tablespoon at a time. Use a spatula to fold the flour mixture into the wet ingredients, moving from the top to the bottom. This gentle folding technique preserves the airiness of the batter, which helps the cake rise during baking.
Step 7: Prepare the Cake Pan
Prepare a 23x10x7.5 cm (1-liter capacity) loaf pan by lightly greasing it with butter and lining it with parchment paper. This will help the cake come out easily once it’s finished baking. Pour the batter into the pan, leveling the surface gently with a spatula.
Step 8: Bake the Plumcake
Place the pan in a preheated static oven set to 170°C (340°F). Bake the plumcake for approximately 55 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, extend the baking time by a few minutes.
Step 9: Cool and Serve
Once the plumcake is golden brown on top and fully cooked, remove it from the oven. Allow it to cool completely in the pan before carefully transferring it onto a wire rack. Once cooled, slice and serve this delightful butter-free yogurt plumcake, perfect for any occasion!
Enjoy this moist and airy treat with a cup of tea or coffee, or simply as a delightful dessert to round off a meal.
